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SPICY CUTLETS[121]

Tuesday, October 13, 2015
www.uinspire.in

(Makes 4 cutlets)

Ingredients for the Green chilli and Ginger paste

16 pcs - Green chillies (remove the stem)
3 inch - Ginger (scrape out the skin and chop)

Ingredients for the Cutlets
1 pc – Carrot (chop)
1/3 cup – Red bell pepper (chop)
1/3 cup – Yellow bell pepper (chop)
1/3 cup – Cabbage (chop)
5 pcs – French beans (chop)
1/3 cup –
Peas (frozen)
1/2 tsp – Garam masala
1 tsp – Red chilli powder

1 tsp – Chaat masala
To taste – Salt
1/4 tsp – Green chilli-ginger paste
1 Tbsp – Plain flour [Maida, all purpose flour]
1/4 cup – Coriander leaves
1 1/2 cups (approx) - Water for boiling
11/2 tsp – Vegetable oil

Method for the Green chillies and Ginger paste
Put the green chillies and the ginger in a small blender.
After blending once,mix the paste and add a tablespoon of water.
Blend it once more.

Method for the Cutlets
Boil the carrot, red bell pepper, yellow bell pepper, cabbage, french beans and peas.
Remove from heat,drain out the excess water completely and mash the vegetables very well.
Add the garam masala, red chilli powder, chaat masala, salt, green chilli-ginger paste, flour and coriander leaves.
Mix everything together.
Divide it into four portions.
Shape each one into a cutlet.
Heat the griddle [tava] and spread some oil on it.
Place the cutlets on it and cook them on both the sides.

Serve hot with BASIL PESTO SAUCE.


STORING:
It stays well for a week in the fridge.


TWO MORE WAYS TO USE THE SPICY CUTLETS:

Snacks

Serve it with green chutney

Starter

Serve it in individual bowls along with the baked beans


Tap here for LAYERED BROWN RICE BIRYANI
Recipe - uinspire.in
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